Monte Veronese Cheese

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#81 of 377 cheese types

Monte Veronese is an Italian cheese made from cow's milk in the Lessinia region of the Veneto. It comes in two varieties based on aging: a younger, milder version aged for about a month, and an older, richer version aged over six months. Both have a creamy texture and a sweet, nutty flavor.

What is Monte Veronese Cheese?

Monte Veronese is an Italian PDO (Protected Designation of Origin) cheese made with cow’s milk. It originates from the area north of Verona and east of Lake Garda, including the Lessini Mountains and Monte Baldo. The region features lush pastures that provide high-quality forage.

History

The dairy potential of this area was recognized in 1287 when the bishop of Verona, Bartolomeo della Scala, allowed the Cimbri people to exploit the mountain land and resources. Monte Veronese was granted PDO status in 1996.

Varieties

Monte Veronese Whole Milk PDO

This variety is enjoyed young, with a soft texture and sweet flavor. It is made from whole, unpasteurized milk and aged from 25 days to two months. The cheese has a white or slightly yellowish color with fine, uniform eyes.

Monte Veronese PDO d’allevo

This variant is made from semi-skimmed milk and aged from six months to over two years. It has a compact texture and a more intense, sometimes tangy flavor. The cheese is white or slightly yellowish with larger eyes, and the flavor becomes fragrant and piquant with aging.

Appearance and Markings

Monte Veronese wheels feature the name "Monte Veronese" repeated along the rind. One side of the wheel also displays the name of the dairy that produced it. Labels are green for the whole milk variety and blue for the aged d’allevo. Cheese produced in the highest pastures has an extra “M” marking for mountain products.

Flavor Profile

The whole milk variant has a soft texture and sweet flavor, making it ideal for appetizers, pizza, and sandwiches. It pairs well with rosé, sparkling, and white wines. The d'allevo variant has a stronger flavor with buttery and nutty notes, becoming slightly spicy with age. It pairs well with full-bodied or fortified wines.

Uses

Monte Veronese is versatile, suitable for grating or as an accompaniment to salads or starters. It complements pasta dishes and adds complexity. The whole milk variety is best enjoyed young, while the d’allevo variant is ideal for grating and traditional dishes like risotto and pasta.

Key Facts About Monte Veronese Cheese

Country of Origin Italy
Specific Origin North of Verona and east of Lake Garda
Certification PDO (1996)
Milk Type Cow's milk
Rind Unique marking
Texture Soft (young), Compact (aged)
Flavor Sweet (young), Intense and tangy (aged)
Forms Cheese wheel
Age Young for whole milk, 6 months to over 2 years for d’allevo